Ragda Pattice Recipe | Ragada Patties

Ragda pattice is a tasty member of the chaat family in Indian street food. Shallow fried potato, curry of white peas, onion, tomato, Tangy and spicy chutneys and the royal touch of curd makes this dish a delight.

It is originally from Mumbai, but Gujarat (The land of foodies) and Delhi (Also the chaat capital of India 😉 ) Have adopted this dish. Ragda pattice is famous in the streets and restaurants as well! The best part about ragda patties is that it is readily available and straightforward. Anyone can eat it whenever they see fit!

The soft texture and crusty layer in this dish are like each other. The best part about ragda patties is that you can give them the taste you want! Sweet, tangy, spicy, anything, the choice is yours!

There are mainly two components, as the name suggests Ragda and patties. Ragda is a curry with white peas. And the second is Patties in Hindi, and you can call it Aloo Tikki.

Both of these ingredients are topped with some tastiest chutneys and masalas. The two chutneys used here are Meethi chutney and Teekhi chutney. If you are open to experiments, peanuts can be an excellent addition to the list of toppings.

Meethi chutney is made of ingredients such as tamarind, jaggery and dates. Where teekhi chutney is made of ingredients such as ginger, lime juice, chaat masala, chilli etc. On the streets, people refer to them as laal chutney and hari chutney.

Speaking of chutneys and chaat dishes, you may also like Chatpata Corn Chaat and Lays Kurkure Chaat.

More Toppings:

Apart from chutneys, some mouth-watering toppings will make patties extra fun for you.

1. Pomegranate: A well-known ally of chaat food. Pomegranate will surely make Ragda patties more tangy and tasty.
2. Raw mangoes: Like pomegranates, raw mangoes will surely make chaat food tastier. The smaller pieces of raw mangoes, the better!
3. Sev: Sev will add the crunchiness to the ragda patties. Just make sure it does not overshadow other ingredients.
4. Curd: The creamy and royal taste of curd will delight every bite. It also compliments the taste of chutneys.
5. Crushed puries: Crushed puris are an excellent add-on. Their presence will give you crunchiness of a different kind.
6. Coriander leaves: Coriander leaves are a great and nutritious addition to ragda patties. As it serves well to the texture, as well as taste.

Few Tips

• The ragda should have thick in moderate amount. Avoid making it watery. The less watery, the better.
• You can shallow fry as well as roast the patties.
• Prepare the chutneys before starting to make ragda patties.
• Before you make ragda, put the white peas in enough water for 6-8 hours.

Pre-preparations

• Chop capsicum vertically in medium pieces.
• Chop green chilli (Finely chopped is also fine.)
• Soak white peas for 6-8 hours
• Boil the potatoes and keep them handy.
• Soak rice flakes as they will make them softer.
• Chop coriander and keep ready to get the final touches done fast.

Watch Ragda Pattice Recipe Video

Ingredients of Ragda Pattice

• For Ragda

• Edible Oil - 2 tbsp
• Ginger-Garlic Paste - 1 tbsp
• Asafoetida - 1 tbsp
• Green Chili - 1 tbsp (Chopped)
• Capsicum - half small size (Chopped)
• Coriander-Cumin Powder - 1 tbsp
• Red Chili Powder - 1 tbsp
• Garam Masala Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• White Peas - 250 gm (Boiled)
• Potato - 1 pcs (Boiled)
• Water - 1 glass
• Coriander - 1 tbsp (Chopped)

• For Pattice

• Potato - 5 pcs (Boiled)
• Rice Flakes - 1 bowl
• Green Chili - 1 tbsp (Chopped)
• Amchur Powder - 1 tbsp
• Chaat Masala Powder - 1 tbsp
• Salt - as needed
• Coriander - 1 tbsp (Chopped)
• Edible Oil - 1 bowl medium size

Steps for Ragda Pattice

• Making Ragda

• Take a bowl and pour two tablespoons of edible oil.
• Then add one tablespoon of ginger garlic paste and hing.
• Start frying for a few minutes.
• While it is still frying, add one tablespoon of green chilli pieces.
• On top of that, add chopped capsicum. Again, don't cut it into small pieces; vertically chopped long pieces are fine.
• Then add one tablespoon of coriander-cumin powder.
• Add red chilli powder, garam masala and turmeric powder (1 tablespoon each).
• Mix it well and let it rest for a few minutes. Then add boiled white peas (250 grams)
• Mix it well, and then add shredded boiled potato and remix it.
• Keep mixing it while pouring one glass of water gradually. And top the ragda with coriander and keep it aside.

• Making patties

• Take a bowl and put five pieces of boiled potato in it.
• Add one bowl of soaked poha on top of it.
• After that, add one tablespoon of chopped green chilli. Of course, finely chopped chilli will work as well.
• Then add amchur powder and chaat masala, one tablespoon each.
• Then add salt as per your taste.
• Mix all of the ingredients well. Mix till you have mashed the potatoes well and all the other ingredients are mixed.
• Now start shaping the patties. The patties will look like this (Refer image) when you are done shaping them. And after that, proceed to fry the patties.
• In a pan, pour one mid-sized bowl of edible oil.
• Place patties one by one in the pan and start frying them. Keep flipping them repeatedly, so you fry them properly on both sides.
• After you see the brown crust on the patties, that is when you know they are fried properly.
• And ragda patties are ready! Pour ragda on top of the patties and serve fresh. You can top it with the chutneys or put the chutney beside the patties.

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